Notes: Lining the baking sheets with cooking parchment makes it easier to remove these thin, crisp cookies.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes About 5 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Beat in the egg and vanilla until well blended, scraping down sides of bowl as needed. In a small bowl, stir together flour, oats, pine nuts, baking soda, and salt; stir into butter mixture until well blended. Cover and chill until cold, about 1 hour, or up to 1 day.

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  • With lightly floured hands, roll dough into 1-inch balls and place about 2 inches apart on cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes).

  • Bake in a 350° regular or convection oven until well browned, 6 to 10 minutes. Let cookies cool completely on sheets, then remove with a wide spatula. Serve or store airtight up to 2 days.

Nutrition Facts

47 calories; calories from fat 45%; protein 0.8g; fat 2.3g; saturated fat 1.1g; carbohydrates 6.1g; fiber 0.2g; sodium 38mg; cholesterol 7.7mg.
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